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Out & About


Methi murg (fenugreek chicken) By Sukhi Singh


My methi murg recipe is a family favourite. The thick masala coats and clings to the chicken and tastes delicious with fresh buttery naan or roti. Methi grew in abundance at grandma’s farmhouse and this is where I first tried methi murg (fenugreek chicken). Methi has a pungent aroma and a powerful flavour but getting the balance right in a dish will take it to a supreme level. In punjabi cooking we use methi seeds, dried methi and fresh methi. The predominant earthy flavour of fresh methi compliments many dishes and I will start by sharing my favourite.


Directions


1 Heat the oil in a large sized saucepan on a medium/high heat. Add the cumin seeds and when you smell the aroma of cumin add the onions followed by the salt. Cook the onions for 8-10 minutes until the onions are caramelised.


To sample more of award winning Sukhi's delicious recipes, please go to.... www.cookingwithsukhi.com Instagram: cooking_with_sukhi Facebook: cooking with Sukhi


2 Add the ginger, garlic, green chillies and cook for 2 minutes, stirring frequently. 3 Add the coriander powder, turmeric, reduce the flame and stir for 1 minute. This is very important as ground spices can burn easily and turn bitter. 4 Add the tomatoes and increase the heat back to medium/high. Cook the tomatoes for 4 minutes. The tomatoes will reduce and blend with the masala. 5 Wash the methi leaves throughly and pulverise in the mini chopper. Add the methi leaves to masala and cook for 3 minutes. 6 Add the chicken thighs to the pan and coat it with the masala. Stir for 5 minutes the cover the pan with a lid and cook for a further 5 minutes, reduce the heat to medium and stir occasionally.


7 Remove the lid and increase the heat to medium high again. Cook the chicken for a further 7 minutes, stirring frequently. 8 Once the chicken is cooked add the garam masala, fresh coriander and stir. Serve immediately with fresh roti and raita.


Ingredients 1 kg boneless chicken thighs cut into large pieces


4 tbsp sunflower oil 2 tsp cumin seeds 4 red onions, finely sliced


1 1/2 tsp salt 1 1/2 tbsp coarsely chopped garlic


1 1/2 tbsp coarsely chopped ginger 4 green chillies finely


chopped


3 tomatoes chopped into eight's


2 tsp coriander powder 1 1/2 tsp turmeric powder 1 1/2 cups fresh fenugreek


READERS RECIPE WINNER Congratulations to Adele Backhouse for winning our first Readers Recipe


Competition which we posted on Facebook. Many of you sent in some classic mouth watering dishes, so it seems a shame we can't let you all win However only one of you could prevail and after much deliberation we thought Adele's Pork & Mushroom Stroganoff ticks all the boxes which we're sure you'll agree!


Adele wins a £20 Food Voucher for FRESCA ITALIAN RESTAURANT in Delph so well done once again! This easy to follow recipe by Adele can be found below so we hope you enjoy making it as much as we did.


For your chance to WIN a £20 Food Voucher for another top local restaurant please send in your recipe to paul@aroundsaddleworth.co.uk by TUESDAY 18th APRIL 2017. The winning entry will feature in our May/June issue.


FRESCA are now taking bookings for Mother's Day and Easter so call today on Tel: 01457 870797. For full up to the minute news and offers please go to www.frescarestaurants.com


Pork & Mushroom Stroganoff Serves 4


Cooking Time: 30 Mins 400g Pork Fillet 2 Tbs Sunflower Oil 25g Butter 1 Onion 2 Tsp Paprika


225g Button Mushrooms


140 ml Soured Cream or Single Cream 1 Tbs Lemon Juice Salt & Black pepper grinder


1 Tbs chopped fresh parsley for garnish Mashed Potato or rice to serve


www.aroundsaddleworth.co.uk around SADDLEWORTH 11 Method: Cut pork into strips & season with the salt & pepper


Heat oil in a non-stick pan when the oil is very hot add the pork & stir fry briskly until brown, remove with a slotted spoon.


Melt butter & add chopped onions over a low heat until tender then sprinkle in the Paprika & stir in chopped mushrooms. Turn up the heat and cook for 1 minute.


Add the pork an cream to pan & heat through. Add lemon juice & season with salt & pepper.


Garnish with the parsley & serve with potato or rice. leaves


1 1/2 tsp garam masala 3 tbsp chopped coriander


Many Congratulations to Andy Johnson of Diggle for winning a Master Class with Sukhi Competition..... See how he gets on in the next issue!


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